Brandied apricots are tucked inside a sweet cardamom bread that's shaped in a wreath and sprinkled with pearl sugar.
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1 cup sugar
1 teaspoon ground cardamom
1/2 cup Land O Lakes® Butter
1 (12-ounce) can evaporated milk
2 teaspoons salt
2 (1/4-ounce) packages active dry yeast
1/4 cup warm water (105°F to 115°F)
6 1/2 to 7 1/2 cups all-purpose flour
1/2 cup sour cream
3 large Land O Lakes® Eggs
2 to 2 1/2 cups water
1/4 cup brandy
1 (6-ounce) package dried apricots, chopped
1 large Land O Lakes® Egg slightly beaten
2 tablespoons milk
Large pearl sugar
Stir together 1 cup sugar and cardamom in saucepan. Add butter, evaporated milk and salt. Cook over medium heat, stirring occasionally, 5-8 minutes or until butter is melted. Cool to 105°F to 115°F or warm.
Dissolve yeast in 1/4 cup warm water in bowl. Add warm milk mixture, 3 cups flour, sour cream and eggs. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic about. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
Combine 2 cups water, brandy and apricots in saucepan. Cook over low heat, stirring occasionally and adding small amounts of additional water, if necessary, 40-45 minutes or until apricots are tender and mixture is thickened. Set aside.
Punch down dough; divide in half. Let rest 10 minutes.
Roll half of dough on lightly floured surface to 20x9-inch rectangle; cut into 3 (3-inch) strips. Spread each strip with about 3 tablespoons apricot mixture to within 1/2-inch of edge. Bring 20-inch sides together; pinch sides and ends tightly to seal well. Gently braid filled strips together.
Place braid onto greased baking sheet; form into wreath. Pinch ends to seal well. Repeat with remaining dough and apricot mixture. Cover; let rise 30 minutes.
Heat oven to 350°F. Bake 25-30 minutes or until lightly browned.
Stir together 1 egg and milk in bowl. Brush breads with egg mixture; sprinkle with pearl sugar. Continue baking 5-10 minutes or until golden brown. Remove from baking sheets; transfer to cooling racks.
For best results, bake one wreath at a time.
Explore reviews fromour online community
This smells wonderful and tastes delicious even without butter. Easy dough. I rolled half of the dough between 2 layers of "release" aluminum foilwith the plastic layer side inwith just a tiny bit of flour. The stiff foil kept the stretchy dough from springing back and rolling was very fast. Also it didn't stick. I used scissors to cut the three strips. Then made little bread knots and snakes with green cherry eyes and slashes to show the filling. The braid is very pretty and tiny white dots are cute. Colored dots did stain the bread dough which was interesting especially for the snake, but kind of strange. Good dough for kids.